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Braid blueberry

Since Alex has posted on Facebook this recipe for blueberry Braid could not give me peace.

So just my kind of gastroenteritis has given me, I started work. As I write the braid on the grill is cooling down and the house is filled with a heavenly scent. The combination of blueberries and vanilla cream is something absolutely divine.

The original recipe calls for ingredients for two braids. I have more or less than half of the dough so to obtain a single braid (which is still pretty big) and I kept unchanged doses for the cream to cover.

The preparation is rather long but only because of the rising times because the process is really easy. Also, I'll keep it tight this recipe with vanilla cream because it works perfectly, with no lumps and the texture ideal for use in other recipes.

INGREDIENTS: Dough

:

275 grams of flour to braid

50 g butter 50 ml milk

70 ml creme fraiche (the original recipe calls for creme fleurette)

15 grams vanilla sugar

1 package dry yeast 2 egg

a pinch of salt

the grated rind of one lemon (organic of course)

Cream :

250 ml of milk

2 egg yolks 2 tbsp cornstarch

3 C sugar 1 vanilla pod

a pinch of salt

200 grams of blueberries

Coverage:

1 egg yolk

1 tbsp creme fraiche

a little milk

granulated sugar

PROCEDURE:

Melt the butter in the milk and let cool.

Mix (with the food processor) the Sift flour with all other ingredients including milk until dough is smooth and elastic.

Put in a warm place until it has at least doubled in volume.

remix briefly to let out the air and let it rise again until it has doubled the volume.

Meanwhile prepare the cream. Whisk half the milk with the egg yolks and cornstarch. In a saucepan heat the remaining milk with sugar, salt and seeds from vanilla bean extracts. Add milk, stirring with the egg yolks and cornstarch. Let cook, stirring constantly until the cream is well thickened. Leave cool completely.

Roll out the dough to form a thin rectangle (about half a centimeter).

Add the cooled cream blueberries and spread on the dough leaving a border of 3 cm.

Roll the dough from long side and seal the edges well.

Making an incision to the left along the first piece intact. Twist the two cut parts. ( Here are photos of the procedure).

Arrange on a baking sheet lined with parchment paper and let rise in warm place for about twenty minutes.

Beat the egg yolk with creme fraiche and the splash of milk, brush the braid and sprinkle with granulated sugar.

braid Cook for 30 minutes in preheated oven at 180 ° C.

Allow to cool on a rack.